Fresh herbs of your choice, such as rosemary, thyme, or parsley, chopped
1 tbsp flax seed oil, for garnish
In a pot, cook rice in 2 cups of vegetable stock or reserved potato water until all liquid is absorbed.
In a separate pot, heat oil and saute onion and garlic until tender. Slowly add vegetables in this order: carrots, turnip, fennel, celery, beans, corn and peas. Saute until tender. Add remaining vegetable stock or reserved potatoe water and bay leaves. Cover and simmer for 5 minutes then add cooked rice and simmer for 5 minutes.
Add fresh herbs as of your choice.
Pour soup into bowls, drizzle with flax seed oil if desired and serve.